this post was submitted on 27 Jan 2024
275 points (98.9% liked)
Asklemmy
43856 readers
1859 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Get cast iron instead, and never worry about having to replace it
I have cast iron, I use it often, but I don’t like using it for eggs in the morning.
No idea why you're downvoted. Seasoning a cast iron pan sufficiently enough to fry an egg is challenging, whereas most chefs will use a non-stick pan solely for this purpose. It's basically the one thing that non-stick is good at.
I'm with you. Started working to eliminate Teflon from the kitchen and went full cast iron, but eggs were still a challenge... Until someone turned me on to carbon steel.
It's lighter (not as light as an aluminum pan with Teflon, but significantly lighter than cast iron) and takes the same abuse and seasoning as cast iron.
If it’s seasoned well enough it will work great with eggs
Its not a matter of stick, it's a matter of convenience. It takes too long to get to temperature when I just need one egg.
I have a gas stove so I wouldn’t know